This baked potato isn’t really just a side dish — it can be dinner by itself with a little green salad or just serve as an appetizer. This recipe is another one of those outstandingly simple recipes that will always keep you coming back for more.
These potatoes are sometimes called twice-baked. They’re baked, then disassembled, then heated through with a cheese hat that melts across their surface. The amount of time added to the overall process is neither negligible nor problematic. The result is a simple, elegant one-plate dinner.
Ingredients & Measurements
- 4 large Baking Potatoes: Russets or Yukon Golds work perfectly.
- 400g / 14 oz Broccoli Florets: Cut into bite-sized pieces.
- Butter: 2–3 tablespoons.
- Cheese: 250g (about 2.5 cups) strong grated cheddar, plus extra for the top.
- Seasoning: Sea salt, freshly ground black pepper, and garlic powder.
- Optional (for a rich, creamy topping): 1 tablespoon Dijon mustard, 2 cups milk, and 2 tablespoons of flour to make a quick cheese sauce.
Preparation Options
- The Classic Loaded Spud: Poke holes in your potatoes with a fork, rub with oil, and bake. Steam or roast your broccoli separately. Open the baked potatoes, top with butter, add the broccoli, and load up with cheese before melting.
- The Twice-Baked Method: Scoop the cooked potato flesh out of the skins into a bowl. Mash it with butter, a splash of milk, sour cream, and your broccoli florets. Stuff the mixture back into the potato skins, top with extra cheese, and bake until golden brown.
